Featured

What you need:

40g unsalted butter, softened
Finely grated zest of ½ orange
Small handful of fresh flatleaf parsley, finely chopped
1kg fresh Brussels sprouts
200g pack cooked and peeled whole chestnuts, roughly chopped

What you do:

Make the orange butter. Put the butter, zest and parsley in a bowl, season, and beat until smooth. Wrap in greaseproof paper and chill for 15 minutes.

Wash the sprouts in salted water. Drain, rinse, and discard any damaged leaves. Bring a large pan of water to the boil, add the sprouts and blanch for 3-4 minutes. Drain and plunge into cold water. Repeat, until cool, then drain and set aside.

Just before serving, melt half the orange butter in a frying pan over a medium-high heat. Add the sprouts and chestnuts and cook, stirring, for 2-3 minutes, until tender. Season and put in a serving dish. Dot the rest of the butter over the top to serve.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

Leave a Reply

Your email address will not be published. Required fields are marked *

*


two + = 4

55,530 Spam Comments Blocked so far by Spam Free Wordpress

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>